French Coffee. — 1 quart water to 1 cup very fine ground coffee. Put coffee grounds in bowl ; pour over about Mt pint cold water ✪ French Coffee and let stand for 15 minutes ; bring remaining water to a boil. Take coffee in bowl, strain through flne sieve, then take French coffee- pot, put coffee grounds in strainer at top of French pot. leaving water in bowl. Then take boiling water and pour over coffee very slowly. Then set coffee-pot on stove 5 min- utes ; must ywt boil. Take off and pour in cold water from bowl that coffee was first soaked in, to settle. Serve in another pot. The French, who have the reputation of mak- ing the best coffee, use 3 parts Java, 1 part Mocha. Vienna Coffee. — Equal parts Mocha and Java coffee; allow 1 heaping tablespoon of coffee to each person, and 2 extra to make good strength. Mix 1 egg with grounds, pour on coffee as much boiling water as will be needed, let coffee froth, then stir down grounds and let boU 5 minutes; then let coffee stand where it will keep hot, but not boU, for 5 or 10 minutes, and add rest of water. To 1 pint cream✪ Vienna Coffee add white of an egg, well beaten ; this is to be put in cups with sugar, and hot coffee added. Tea. — Water for tea should be freshly heated and just boiling. Teas are of differing strengths, but a safe rule is 1 teaspoon dry tea to Mt pint boiling water. Scald tea-pot ; put in dry tea and cover for 1 minute. Add boiling water, cover closely. Let stand 3 to 6 min- utes, strain off into second hot pot. A wadded cozy will keep tea hot for a long time off the Are. Cocoa. — The usual rule is 1 teaspoon cocoa to each cup. Mix dry cocoa with little cold water, add scalded milk or boiling water, and boil 1 minute. Chocolate. — 1 square unsweetened choco- late, 1 tablespoon sugar, 2 tablespoons hot wa- ter. Grate chocolate, boil all together till smooth, add gradually 1 pint scalded milk, cook in double boiler 5 minutes. Some like to add 1 teaspoon vanilla. It can be made stronger by using more chocolate. Cookery for the Sick Always prepare food for the sick in the neatest and most careful manner. In ^ sickness the senses are unusually acute, and far more susceptible to carelessness, neg- ligence, and mistakes in the preparation and serving of food than when in health. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 42 THE ROYAL BAKER AND PASTRY COOK Corn Meal Qruel. — Mix 1 tablespoon corn meal, ^ teaspoon salt, and 2 tablespoons cold water. Add 1 pint boiling water, simmer slowly 1 hour. In serving bowl put 2 table- spoons cream, 1 lump sugar✪ Corn Meal Gruel, strain in gruel, stir for a moment, and serve. Flour and arrowroot gruel is made in the same way, but cooked only 10 minutes. Farina gruel is made with milk and cooked 1 hour in double boiler. Boil oatmeal gruel 1 hour and strain. Barley Water. — Wash 2 tablespoons pearl barley, scald with boiling water, boil 5 minutes, strain. Add 2 quarts cold water, simmer till reduced Mi. Strain, add lemon juice to taste. Good in fevers. Wine Whey. — Scald 1 cup milk, add 1 cup wine, cook gently till it wheys. Strain through cheese-cloth. Beef Tea. — Chop very fine 1 pound lean beef round. Cover with Ms pint cold water. Stand in cold place 1 hour. Set over hot water, stir till liquid begins to turn color. Strain, add pinch salt. To reheat, set cup in pan of hot water.

AI-modernized reading of the original text

French Coffee. — 1 quart water to 1 cup very fine ground coffee. Put coffee grounds in bowl ; pour over about Mt pint cold water and let stand for 15 minutes ; bring remaining water to a boil. Take coffee in bowl, strain through flne sieve, then take French coffeepot, put coffee grounds in strainer at top of French pot. leaving water in bowl. Then take boiling water and pour over coffee very slowly. Then set coffee-pot on stove 5 minutes ; must yet boil. Take off and pour in cold water from bowl that coffee was first soaked in, to settle. Serve in another pot. The French, who have the reputation of making the best coffee, use 3 parts Java, 1 part Mocha. Vienna Coffee. — Equal parts Mocha and Java coffee; allow 1 heaping tablespoon of coffee to each person, and 2 extra to make good strength. Mix 1 egg with grounds, pour on coffee as much boiling water as will be needed, let coffee froth, then stir down grounds and let boil 5 minutes; then let coffee stand where it will keep hot, but not boU, for 5 or 10 minutes, and add rest of water. To 1 pint cream add white of an egg, well beaten ; this is to be put in cups with sugar, and hot coffee added. Tea. — Water for tea should be freshly heated and just boiling. Teas are of differing strengths, but a safe rule is 1 teaspoon dry tea to Mt pint boiling water. Scald tea-pot ; put in dry tea and cover for 1 minute. Add boiling water, cover closely. Let stand 3 to 6 minutes, strain off into second hot pot. A wadded cozy will keep tea hot for a long time off the Are. Cocoa. — The usual rule is 1 teaspoon cocoa to each cup. Mix dry cocoa with little cold water, add scalded milk or boiling water, and boil 1 minute. Chocolate. — 1 square unsweetened chocolate, 1 tablespoon sugar, 2 tablespoons hot water. Grate chocolate, boil all together till smooth, add gradually 1 pint scalded milk, cook in double boiler 5 minutes. Some like to add 1 teaspoon vanilla. It can be made stronger by using more chocolate. Cookery for the Sick Always prepare food for the sick in the neatest and most careful manner. In sickness the senses are unusually acute, and far more susceptible to carelessness, negligence, and mistakes in the preparation and serving of food than when in health. Corn Meal Qruel. — Mix 1 tablespoon corn meal, ^ teaspoon salt, and 2 tablespoons cold water. Add 1 pint boiling water, simmer slowly 1 hour. In serving bowl put 2 tablespoons cream, 1 lump sugar, strain in gruel, stir for a moment, and serve. Flour and arrowroot gruel is made in the same way, but cooked only 10 minutes. Farina gruel is made with milk and cooked 1 hour in double boiler. Boil oatmeal gruel 1 hour and strain. Barley Water. — Wash 2 tablespoons pearl barley, scald with boiling water, boil 5 minutes, strain. Add 2 quarts cold water, simmer till reduced Mi. Strain, add lemon juice to taste. Good in fevers. Wine Whey. — Scald 1 cup milk, add 1 cup wine, cook gently till it wheys. Strain through cheese-cloth. Beef Tea. — Chop very fine 1 pound lean beef round. Cover with 1/2 pint cold water. Stand in cold place 1 hour. Set over hot water, stir till liquid begins to turn color. Strain, add pinch salt. To reheat, set cup in pan of hot water.

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